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Ministry of Education. Vocational Education and Adult Education Department recommended textbook biotechnology class professional textbook series: fermented food production technology(Chinese Edition)

WANG CHUAN RONG

ISBN 10: 7030177061 / ISBN 13: 9787030177063
Nuevos Condición: New Encuadernación de tapa blanda
Librería: liu xing (JiangSu, JS, China)

Librería en AbeBooks desde: 7 de abril de 2009

Cantidad: 1

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Paperback. Pub Date: June 2009 Pages: 362 Language: Chinese in Publisher: Science Press fermented food production technology of the soy sauce. vinegar. fermented bean curd. butter. yogurt. cheese. monosodium glutamate. citric acid. compound seasoning . beer. wine. rice wine. single cell protein. xanthan gum fermented food production technology to do a more detailed exposition; briefly introduced the HACCP system. Written in the book and strive to theory and actual production combining theoret. N° de ref. de la librería CB052954

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Detalles bibliográficos

Título: Ministry of Education. Vocational Education ...

Encuadernación: paperback

Condición del libro:New

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Paperback. Pub Date: June 2009 Pages: 362 Language: Chinese in Publisher: Science Press fermented food production technology of the soy sauce. vinegar. fermented bean curd. butter. yogurt. cheese. monosodium glutamate. citric acid. compound seasoning . beer. wine. rice wine. single cell protein. xanthan gum fermented food production technology to do a more detailed exposition; briefly introduced the HACCP system. Written in the book and strive to theory and actual production combining theoretical knowledge necessary and sufficient for the degree of focus on practicality. application. practice. Highlight the teaching and training of skilled personnel for Advanced Technology Application; accordance with the requirements of the occupational status group. and strive to achieve easy to understand. easy to understand. and actively reflect the new technology at home and abroad more...

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